How to make potato stew in Hara Sea, how to make potato stew with salmon

Hala sea potato stew.

Directory. 1 Summary.

2. Basic information.

3 production methods.

Crafting materials. Steps:

4 References.

Potato stew in Hara is a specialty. The main materials are Harahai, potatoes and so on.

Basic Information. Chinese name.

Hala sea potato stew.

Main ingredients: Harahai, potatoes.

Categories: Home Cooking.

Taste delicious.

Nutrients Proteins, carbohydrates, fats, vitamins, etc.

Efficacy: Rich in nutrients and easily absorbed by the stomach and intestines.

Collapse How to make it.

Crafting materials. Material.

Hara Sea. Potato.

Cooking oil. Finely chopped green onion and minced garlic.

Steps: 1.Soak the sea in advance, change the water several times to wash away the sediment impurities. (The water from the Hala Sea can settle and use two-thirds of the stew.) ）

2.Cut the potatoes into hob cubes. Finely chopped green onion and minced garlic set aside.

3.Heat oil in a wok and fry the potato cubes. Add chopped green onion and minced garlic and stir-fry until fragrant.

4.Drain the water and put it in a pot. Add bone broth (or soak in the water that has settled in the Hara Sea.

Ingredients: Hara Sea.

Potatoes Cooking oil.

Finely chopped green onion and minced garlic.

Bone broth or water.

Salt, chicken essence Preparation of potato stew in the Hara Sea.

Soak the sea in advance, change the water several times to wash away the sediment impurities. (The water from the Hala Sea can settle and use two-thirds of the stew.) ）

Cut the potatoes into hob cubes. Finely chopped green onion and minced garlic set aside.

Heat oil in a wok and fry the potato cubes. Add chopped green onion and minced garlic and stir-fry until fragrant.

Drain the water and put it in a pot. Add bone broth (or water from the precipitated Hara Sea) and salt until the potatoes are soft. Add a little chicken bouillon and serve.

Ingredients: 2 salmon, 2 potatoes.

Excipients: appropriate amount of green onion, ginger, garlic and chili, a little sugar, salt, chicken essence, half star anise, a little fennel seed, a little cinnamon, 3 tablespoons of bean paste, 1-2 coriander.

1. Prepare the materials first.

2. **, add oil and wait for the pot to be hot.

3. After the oil is hot, put the fish into the pan and fry it, and wait for the skin of the fish on both sides to fry off.

4. Add green onions, ginger, garlic and chili peppers while frying the fish.

5. Add water.

6. Add soy sauce.

7. Add sugar, salt, chicken essence, star anise, cinnamon and fennel.

8. Add the bean paste.

9. Finally, add the potatoes and spread the pot noodles.

10. After all the seasonings are placed, start to cover the pot and simmer for 15 minutes.

11. Finally, add coriander.

12. The finished product is as follows.

Ingredients: half a salmon knot, 2 potatoes, 10 slices of ginger, appropriate amount of chopped green onion, appropriate amount of salt.

1. Wash the fish and cut it into pieces, slice the ginger, and put it in a bowl for later use.

2. Pour cooking oil into the pot, heat it and stir-fry the ginger slices. 3. Then pour 1 5L of water into the pot and put the fish into the pot.

4. After putting a few drops of fish, pour rice vinegar into it to remove the fishy smell, turn to low heat and cook for 10 minutes after boiling.

5. Then pour the potatoes into the pot and continue to cook for about 15 minutes.

6. After the final cooking, remove from the pot and put it in a bowl before serving.

Ingredients: 1 salmon.

Ingredients: garlic cloves, Sichuan pepper segments, coriander.

Seasoning: salt, monosodium glutamate, sugar, cooking wine, rice vinegar, green onion, minced ginger, spices, Sichuan pepper.

Preparation: Wash the salmon and cut it into elephant eye pieces for later use. Put the stir-fry spoon on the heat, put in the salad oil, put in the salmon pieces when it is 60% hot, fry it until it is broken, remove it, leave the bottom oil, put in the garlic cloves, Sichuan pepper segments, Sichuan pepper, spices, green onions, and ginger in the boiling pot. Then put in the fried salmon pieces, cook in cooking wine, rice vinegar, add soup, add salt, monosodium glutamate, and a little sugar.

When the soup is simmered, add the coriander and light the oil.

Hint: This dish tastes salty, fresh, slightly spicy, golden brown, and does not thicken.

I am from the Northeast, the best iron pot stew salmon, turn the potatoes yellow in oil, stir-fry the green onion and ginger, stir-fry the ingredients until fragrant, put some sauce and fry the red oil, let go of the water, put the braised soy sauce, seasoning, enlarge the salmon segment and the potatoes that have been oiled, stew for 10 minutes, simmer for 10 minutes, put salt to collect the soup, put chopped green onions, out of the pot, perfect.

Ingredients: Harahai (250g), potatoes (2 pieces), ginger (to taste), minced garlic (to taste), cooking wine (to taste), salt (to taste), chicken essence (to taste), light soy sauce (to taste), sugar (to taste).

Steps: 1. Cut the potatoes into large pieces, clean them and set aside.

2. Heat the pan with cold oil, stir-fry the ginger and minced garlic until fragrant. Then add cooking wine, light soy sauce and sugar and stir-fry well.

3. Pour in an appropriate amount of water, put in the potato wedges, and then add the halahai to simmer together. The simmering time is sufficient for the potatoes to be thoroughly cooked and flavored.

4. Finally, add salt and chicken essence to taste.

Precautions: 1. The simmering time should not be too long, otherwise the potatoes will rot.

2. Harahai needs to remove the black membrane and teeth when cooking, so that the taste is better.

3. When simmering, you can add some spices to enhance the taste.

The benefits of stewed potatoes:

1. Potatoes are rich in carbohydrates, which can provide the energy needed by the human body.

2. Potatoes also contain a large amount of fiber, which can promote intestinal peristalsis and have a certain relieving effect on constipation.

3. Harahai is rich in protein and a variety of nutrients, which can help the human body enhance immunity and resist rapid diseases.

Summary: Hala Sea Potato Stew is a delicious and nutritious home-cooked dish that not only provides the nutrients the body needs, but also increases the appetite. When stewing potatoes, we can add some seasonings that suit our tastes appropriately to make the flavor richer.

However, it is also necessary to pay attention to the heat and time during the cooking process in order to make a perfect hala sea potato stew.

Hello, it is a pleasure to serve you and give you the following answer: Which is better, Hala Hai stewed tofu or potato? The answer to this question depends on individual taste, but overall, Hala Sea tofu stew is the more popular choice.

Its taste is more abundant and the taste is more fragrant, which can better reflect the characteristics of Harahai. Prepare the Hala Sea stewed tofu to tell Sunna: 1

First, soak the tofu in clean water to make it soft; 2.Then, soak the tofu in rice washing water to make it softer; 3.Add the tofu to the seasoning of the Hala Sea stewed tofu and stir well; 4.

Put the prepared tofu into a saucepan, add an appropriate amount of water, and simmer over medium heat; 5.When the soup is thick, sprinkle with chopped green onions and enjoy. In general, the production process of Hala Hai stewed tofu is more complicated, but it has a richer taste, more able to reflect the characteristics of Hala Hai, and is more popular.